Sliced Kangaroo Steak with Mashed Potato and Vegetables

Food · Western

Sliced Kangaroo Steak with Mashed Potato and Vegetables

Pan-seared or grilled beef steak sliced and fanned out, served with a rich brown-orange jus, mashed potato, steamed celery or bok choy stems, and thinly sliced shallots

Where to eat it

The Lincoln

91 Cardigan Street Carlton Vic

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History

Kangaroo meat has been a staple food for Indigenous Australians for at least 60,000 years, making it one of the oldest continuously consumed meats in human history. It was a critical source of protein and fat for Aboriginal communities across the continent, hunted using spears, nets, and coordinated drives.

European settlers were initially slow to adopt kangaroo as a food source, but it gradually found its way into the broader Australian diet through necessity and curiosity. By the late 20th century, kangaroo meat entered mainstream commercial markets and gourmet restaurants, celebrated for its leanness, high protein content, and sustainability credentials. Today it is exported to over 55 countries and is increasingly popular among health-conscious and environmentally aware consumers worldwide.

Fun Facts

  • Kangaroo meat is one of the leanest red meats available, containing less than 2% fat — far lower than beef or lamb — yet it is exceptionally high in protein, iron, and zinc.
  • Because kangaroos are wild-harvested rather than farmed, their carbon footprint is significantly lower than cattle; they also produce negligible methane compared to traditional livestock.
  • Kangaroo meat should ideally be cooked to medium-rare only — overcooking makes it very tough and dry due to its ultra-low fat content. Resting the meat after cooking is essential for a tender result.

    • Recipe

    Sliced Kangaroo Steak with Mashed Potato and Vegetables

    Ingredients

  • 2 kangaroo steaks (about 180g each)
  • Salt, pepper, and a drizzle of olive oil
  • 2 shallots, thinly sliced
  • 1 cup beef or game stock
  • 1 tsp Worcestershire sauce
  • A splash of red wine (optional)
  • 4 medium potatoes, peeled and chopped
  • 50g butter
  • ¼ cup warm cream or milk
  • 4 stalks celery or bok choy stems, trimmed

    • Method

    1. Make the jus: Sauté sliced shallots in a little butter until golden. Add red wine if using and reduce by half, then add stock and Worcestershire sauce. Simmer until slightly thickened and glossy. Season and set aside.

    2. Mash: Boil potatoes until tender, drain well, then mash with butter and warm cream until smooth and creamy. Season generously with salt and white pepper.

    3. Steam vegetables: Steam celery or bok choy stems for 3–4 minutes until just tender but still with some bite.

    4. Cook the steak: Pat kangaroo steaks dry and season with salt and pepper. Heat a pan or grill to very high heat, add a little oil, and sear steaks for 2 minutes per side for medium-rare. Remove and rest for 5 minutes.

    5. Slice and plate: Slice steaks thinly against the grain and fan out over a generous portion of mashed potato. Arrange vegetables alongside and spoon the warm jus over the meat.

    6. Garnish with extra shallot slices and serve immediately.